There’s nothing quite like a bowl of Thai Green Curry with Chicken rich, aromatic, and bursting with flavor. This dish is a perfect balance of creamy coconut milk, spicy green curry paste, and fresh herbs like Thai basil and kaffir lime leaves. Tender chicken simmers in a fragrant sauce, absorbing all the complex flavors while remaining juicy and delicious. What makes this dish a standout is its versatility. You can keep it mild or fiery hot, swap the chicken for tofu or shrimp, and add your favorite veggies like eggplant, baby spinach, or bamboo shoots. Paired with fluffy jasmine rice, it’s a comforting meal that’s quick and easy to make perfect for a busy weeknight or an indulgent weekend feast.
Full Recipe:
Ingredients:
- 2 tablespoons vegetable oil
- 4-5 tablespoons green curry paste (homemade or store-bought)
- 1 large brown onion, thinly sliced
- 1-2 baby eggplants, diced (or other vegetables of choice)
- 2 – 2 ½ cups full-fat coconut milk
- ½ cup bamboo shoots, drained
- 2 teaspoons palm sugar (or white sugar)
- 3 kaffir lime leaves, finely chopped (or substitute with lime zest)
- ½ cup Thai basil leaves, roughly torn
- 3-4 teaspoons fish sauce (adjust to taste)
- 2-3 teaspoons light soy sauce (adjust to taste)
- 500g chicken breast, thinly sliced (or substitute with chicken thigh or tofu)
To serve:
- Steamed basmati, jasmine, or homemade fried rice
- Lime wedges
- Extra Thai basil
- Sliced red or green chili (optional)
Directions:
- Heat vegetable oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Increase heat to medium-high and add the sliced onion and diced eggplant (or other vegetables). Stir-fry for 1-2 minutes until softened.
- Pour in the coconut milk and add the bamboo shoots. Bring to a gentle simmer.
- Stir in the palm sugar, kaffir lime leaves, and Thai basil. Allow the sauce to simmer and thicken slightly.
- Taste the sauce and add fish sauce and soy sauce as needed for balance.
- Add the thinly sliced chicken breast and simmer, stirring, until the chicken is fully cooked (3-5 minutes). If using chicken thighs, brown them earlier with the curry paste.
- Serve hot over steamed rice with lime wedges and extra Thai basil for garnish.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 433 kcal per serving | Servings: 4 servings
Why Thai Green Curry with Chicken is So Popular
Thai Green Curry is one of the most beloved Thai dishes due to its rich, creamy texture and complex layers of flavor. Here are some reasons why it remains a favorite among home cooks and restaurant-goers alike:
- Quick and Easy to Make: Thai Green Curry is a one-pot dish that comes together in less than 30 minutes, making it perfect for busy weeknights.
- Packed with Flavor: The combination of coconut milk, green curry paste, and fresh herbs creates a deep and well-rounded taste.
- Customizable: While chicken is the most common protein used in this dish, it can be easily substituted with shrimp, beef, tofu, or vegetables.
- Nutritious and Balanced: This dish is loaded with vegetables, lean protein, and healthy fats from coconut milk, making it a wholesome meal.
- Aromatic and Inviting: The fragrance of kaffir lime leaves, Thai basil, and green chilies creates an enticing aroma that fills your kitchen as you cook.
Whether you’re an experienced cook or new to Thai cuisine, Thai Green Curry with Chicken is an excellent recipe to add to your repertoire.
Key Ingredients That Make Thai Green Curry Special
Thai Green Curry owes its distinct taste and aroma to a carefully curated selection of ingredients. Each component contributes to the overall depth and complexity of the dish:
1. Green Curry Paste
The heart of this dish is the green curry paste, a blend of green chilies, garlic, shallots, lemongrass, galangal, kaffir lime zest, coriander roots, shrimp paste, and spices. Making the paste from scratch offers the best flavor, but high-quality store-bought green curry paste is a great alternative for convenience.
2. Coconut Milk
Full-fat coconut milk provides a creamy, rich texture that balances the heat from the green chilies. Using high-quality coconut milk is key to achieving the best consistency and taste.
3. Kaffir Lime Leaves and Thai Basil
Kaffir lime leaves add a zesty, citrusy aroma, while Thai basil imparts a slightly anise-like sweetness, giving the curry its signature fragrance.
4. Palm Sugar and Fish Sauce
Thai cuisine relies on a balance of flavors. Palm sugar adds a mild sweetness, while fish sauce enhances the umami depth of the dish. For a vegetarian version, soy sauce or tamari can be used as a substitute.
5. Protein and Vegetables
Chicken is a popular protein choice for this curry, but shrimp, tofu, or even beef work well too. Vegetables such as eggplant, bamboo shoots, green beans, or bell peppers add color, texture, and additional nutrients.
How to Customize Thai Green Curry
One of the best things about Thai Green Curry is its versatility. You can customize the ingredients based on your dietary preferences or what you have in your kitchen:
- Make it vegetarian or vegan: Substitute chicken with tofu, mushrooms, or extra vegetables, and use soy sauce instead of fish sauce.
- Adjust the spice level: If you prefer a milder curry, use less green curry paste or opt for mild green chilies. For extra heat, add fresh Thai bird’s eye chilies.
- Experiment with proteins: Try shrimp, pork, or even duck for a different take on this dish.
- Switch up the vegetables: Baby spinach, zucchini, carrots, snow peas, and broccoli all work beautifully in this curry.
Serving Suggestions: What to Eat with Thai Green Curry
Thai Green Curry is best enjoyed hot and fresh, served with:
- Steamed jasmine rice – The most traditional pairing that soaks up the rich curry sauce.
- Brown rice or quinoa – A healthier, fiber-rich alternative to white rice.
- Rice noodles – For a fun twist, serve the curry over Thai rice noodles for a comforting meal.
- Roti or naan bread – Soft, fluffy flatbread is great for scooping up the flavorful curry sauce.
For a complete Thai meal, pair your curry with side dishes like vegetable spring rolls, Thai papaya salad, or crispy tofu bites.
Tips for the Best Thai Green Curry
To make your Thai Green Curry restaurant-quality, keep these expert tips in mind:
- Sauté the curry paste first: Frying the green curry paste in oil before adding other ingredients helps release the flavors and intensifies the aroma.
- Use fresh ingredients: Fresh kaffir lime leaves, Thai basil, and lemongrass make a huge difference in flavor.
- Don’t overcook the chicken: Thinly sliced chicken breast cooks quickly, so add it at the end to keep it tender and juicy.
- Balance the flavors: Taste your curry before serving and adjust with fish sauce (saltiness), palm sugar (sweetness), or lime juice (acidity) as needed.
- Let the coconut milk simmer: Allowing the coconut milk to reduce slightly before adding the protein creates a richer sauce.
Conclusion:
Thai Green Curry with Chicken is a beautiful fusion of flavors and textures, making it one of Thailand’s most beloved dishes. Whether you prefer it mild or spicy, with chicken or tofu, thick or soupy, this dish is highly adaptable and can be tailored to suit your preferences.
Not only is it quick and easy to prepare, but it also provides a nutrient-packed, comforting meal that’s perfect for any occasion. With its aromatic herbs, creamy coconut base, and balance of flavors, Thai Green Curry is sure to become a staple in your home-cooked meals.
If you love Thai food, this dish is a must-try so grab your green curry paste, fresh ingredients, and a bowl of steamed rice, and enjoy the irresistible flavors of Thailand in your own kitchen!
